Teriyaki Chicken Rice Bowls with Edamame

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup low-sodium soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp sesame oil
• 2 cups brown rice, cooked according to package instructions
• 2 cups frozen shelled edamame, thawed
• 4 green onions, sliced
• 2 tbsp sesame seeds

Instructions

1. 1

   In a large bowl, whisk together the soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil.

2. 2

   Add the chicken thighs and toss to coat. Cover and refrigerate for 30 minutes to 1 hour to marinate.